Chicken and Noodles in a Bread Bowl

Ingredients:

3 (14 ounce) cans chicken broth
1 (10 ounce) can cooked chicken, drained
½ stick butter
½ onion, diced
garlic powder to taste
Italian seasoning to taste
salt and pepper to taste
12 ounce package extra wide egg noodles, uncooked
1 loaf round sourdough bread

Directions:

1. In a large stockpot, combine broth, chicken, butter, onion and seasonings.
2. Simmer over medium heat for 10 minutes or until onion is tender.
3. Increase heat to boiling, add noodles and cook for 15 to 20 minutes or until noodles are tender.
4. While noodles are cooking, hollow out a round loaf of sourdough bread to serve your chicken and noodles in. Makes 6 to 8 servings.

30 Minute Meal

Lemon Chicken and Noodles

Ingredients:

4 chicken breast halves, skinned and boned
1/3 cup flour
6 Tablespoons butter, divided
2 Tablespoons finely chopped onion
1 cup chicken broth
3 Tablespoons fresh lemon juice
1 package egg noodles

Directions:
1. Slice chicken crosswise into narrow strips. Coat lightly with flour.
2. Saute chicken and 3 Tablespoons of butter, over medium-high heat, until cooked through, stirring frequently.
3. Remove and keep warm. Cook egg noodles according to package directions, drained and lightly butter.
4. Add onion and cook until soft, about 1 to 2 minutes.
5. Add chicken broth and bring to a boil. Add lemon juice and bring to a boil until mixture is reduced to about 1/3 cup (4 to 5 minutes).
6. Remove from heat and add remaining 3 Tablespoons butter.
7. Return chicken to pan and heat through. Serve with egg noodles. Makes 4 servings.